Food’s Tryst with Destiny

Vendor Verification:

Before we get our raw materials to site, we ensure that we do a vendor site inspection to verify that the ingredients are held in a safe way, using scientific processes and at the right temperatures, throughout the process of storage and delivery by the vendor. This helps us to get the best possible produce to our facilities so that the freshness and nutrients in the food are maximized for human consumption.

The vendors are also required to submit the testing reports of their statutory compliances along with the copy of all relevant legal compliances required at their end to handle the raw materials supplied to the parliament.

Like good representatives of our constituents, to whom we serve on a daily basis, our team does surprise visits to vendor premises to ensure compliance and adhering to standards on all days and under all conditions.

Receiving Process:

The food coming to the Parliament is a serious affair. It is the first step to our commitment to provide a safe meal for our clients.  We make sure that the menus are made with seasonal offerings so that we can deliver the nature’s bounty at its best.

All the perishables are first subject to the approval of the chef and the quality control team.  The physical shape and freshness of the ingredients is a key deciding factor for passing them onto the next level of inspection. Only after the chef and the quality control department approve the perishables after their testing to parameters required, the ingredients are taken inside for further processing.

All milk products are sourced from reputed suppliers with quality of supplies calibrated through a lactometer and items like cottage cheese, etc. are tested for adulterants like starch. For detailed analysis, we also have a working in house laboratory to corroborate our findings.

All vegetables are given a treatment wash to remove dirt and surface microbes.

It is made sure that meats and eggs are supplied to the premises in a temperature controlled vehicle and are appropriately handled during this process.

The timing for supplies is staggered so as not to create any cross contamination of products at the receiving area of the Parliament.

All dry stores items procured are the ones strictly proscribing to the “Agmark” and “FSSAI” mark standards. 

Proper Storage

Since it is our endeavor to procure all the perishables as fresh as possible, we purchase all such supplies on a daily basis. However, it is necessary for us to store the food at the correct storage temperatures at our facilities to keep it at its best. We have state of the art equipment to handle bulk quantities of raw materials for upto 15000 – 20000 standard meals a day.

Care is taken to separately store all veg and non-veg items, while at the same time proper segregation is also done between eggs, chicken, mutton and fish storage.

For best results, all the stores are batched and used adhering to “FIFO”, i.e., “First In First Out” principle.

The storage facility temperatures are constantly monitored so as to create a failsafe mechanism ensuring best product quality.

Workplace Planning

Meticulous care has been taken in planning the work area at the base kitchen facility so as the food is made without any scope of contamination from the outside environment.

All staff working as food handlers is subject to periodical medical checkups to ensure a clean bill of health. Besides, physical inspection of personal hygiene standards is a daily ritual.

We believe in being dressed for success. Proper attire brings out the best in the professionals engaged in the cooking and keeps the workers and the food safe. Hand washing in a adequate manner before entry to the production floor area are also adhered to religiously. All staff facilities are located on a different level so as to act as a barrier to easy movement of human resource to non essential areas.

The entrance areas to the work floor are lined with air curtains and each floor has adequate insect traps and rodent traps to prevent entry of bugs and pests.

Proper fresh air and exhaust ducts are installed so that pleasant working environment can be assured in the production area.


The parliament works on its standard procedure of agenda. All activities are charted into SOPs and sub processes so as to standardize the output of our products. Consistency is the hallmark of any scientific process and we excel in achieving this feat of professionalism, so that the brand quality remains unwavering irrespective of who is making the food.

All production timings associated with the processing of food in its various steps of the production process are constantly recorded and the condition of the raw material confirmed with the desired levels.

The cooking is done in batches and each batch sample is stored at -200C for one week as a control measure to ensure the safety of the food being supplied.

We also make sure that the bulk of food we cater is made in-house.

Safe logistics

To ensure the safety of the food during the time span between the production and consumption at site, the Parliament has commissioned a unique delivery system that keeps the food hot and also well above the scientific threshold level of 75°C. This ensures that the food stays hot, delicious in taste and no bacteria or other harmful pathogens are able to cause any damage to the human consumption of food. On the other hand, the foods which are to be served at a refrigerated temperature are transported at a temperature of below 5°C.

The delivery trucks are monitored from our control room so that we can track their location en route to site. We can forewarn them of traffic conditions en route and suggest alternative routes in case of traffic jams. All this is in effort to make sure that the food reaches the consumer at the earliest possible.

The food at the site is served using a hot water bain marie system which ensures that the food goes to the consumer plate at its tasting best.

Our quality control specialists also do audit of cafeteria facilities of the client premises and advise on needed upgrades / shortcomings to the client so that the same can be rectified at the earliest to ensure constant safety and implementing of our first prime directive.

As it’s evident from the above processes, utmost and detailed care is taken from the selection of the vendors to serving of foods to the consumer, with constant monitoring of procedures and audits. All the steps involved in the handling of food are subject to HACCP audit so that we are able to work proactively to provide the best for our consumers. Besides, we also have an in-house water treatment plant that constantly monitors the purity of water being used in different stages of the production process.

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